Cheese and Celery Pinwheels
Print recipe
| Serves | 18 to 24 |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Total time | 30 minutes |
| Allergy | Milk |
| Dietary | Vegetarian |
| Meal type | Appetizer, Snack, Starter |
| Misc | Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving |
| Region | British |
| By author | Karen S Burns-Booth |
These delightful little cheese and celery canapés are best served with fresh celery sticks and a pinch of celery salt for that extra celery kick. You can also make them larger to accompany soups, stews and salads. (I used Fenland Celery, which is in season between October and December, but use any local seasonal celery you have to hand)
Ingredients
- 1 x 320g packet ready-rolled puff pastry
- 4 tablespoons cream cheese (mixed with 1/2 teaspoon Dijon mustard)
- 4 stalks of celery, very finely diced (I used Fenland celery)
- 125g Gruyère cheese, grated (or hard cheese of your choice)
- salt and pepper to taste
Note
These delightful little cheese and celery canapés are best served with fresh celery sticks and a pinch of celery salt for that extra celery kick. You can also make them larger to accompany soups, stews and salads. (I used Fenland Celery, which is in season between October and December, but use any local seasonal celery you have to hand)
Directions
| Step 1 | Pre-heat oven to 220C/450F/Gas mark 8. Line a baking tray/sheet with baking paper. |
| Step 2 | Carefully unroll the puff pastry and lay it on a floured board. |
| Step 3 | Spread the cream cheese and Dijon mustard over the pastry, leaving a 2.5cm (1") border all around the edge. |
| Step 4 |
 Sprinkle the grated cheese over the top and then scatter the diced celery over. Season to taste with sea salt and freshly ground black pepper. |
| Step 5 | Carefully roll the pastry up like a Swiss roll from the narrow end, so you have a long stuffed roll of pastry, making sure the it's fairly tight as you roll. |
| Step 6 |
 Cut the roll into 1/4" thick slices and place each slice flat side down on the prepared baking tray/sheet. |
| Step 7 |
 Bake for 10 to 15 minutes or until the pinwheels have puffed up and are a dark golden brown. Remove from the oven and cool on a wire rack. |
| Step 8 | Serve just warm as part of a Buffet canapé table with celery salt and fresh celery sticks. |
| Step 9 | These freeze very well - freeze before baking for best results and cook from frozen allowing an extra few minutes to bake them. |
